Beet Pasta
A colorful and easy dish made with cooked pasta and a smooth sauce from roasted beets, garlic, shallots, and feta cheese.
Ingredients
- 1 pound short-cut pasta (like rigatoni)
- 1 pound red beets (about 2 large beets)
- 1 small shallot (or a small onion)
- 4 cloves garlic
- 2 tablespoons olive oil
- 4 ounces crumbled feta cheese (approximately 1 cup)
- 1 tablespoon lemon juice
- to taste salt
- to taste black pepper
- fresh herbs (finely chopped, such as parsley or basil) for serving
Instructions
- Preheat your oven to 400°F (200°C). Wash and peel the beets, then slice them into wedges.
- Peel the shallot and cut in half lengthwise. Place the beets, shallots, and whole garlic cloves in a baking dish, drizzle with olive oil, and season with salt and pepper.
- Roast in the oven for 40 to 45 minutes, until the beets are tender.
- While the vegetables roast, bring a large pot of salted water to a boil. Cook the pasta until al dente, reserving a cup of cooking water before draining.
- Once roasted, let the vegetables cool slightly, then squeeze the garlic from its skins and trim the ends off the shallots.
- In a blender, combine the roasted beets, shallots, garlic, feta, lemon juice, and half a cup of reserved pasta water. Blend until smooth.
- Return the drained pasta to the pot and pour the beet sauce over it. Toss gently to coat.
- Serve warm, garnished with extra feta and fresh herbs.
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Notes
Store leftovers in an airtight container in the fridge for up to five days. Reheat gently with a splash of water.